WORLD (PT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

11:00 am

Independent Lens"Deaf Jam"
Teenager Aneta Brodski, who is a deaf Israeli immigrant in New York City, discovers American Sign Language and dives into ASL poetry. In this three-dimensional art form, body movements convey meaning and meter, and rhymes are measured in hand shapes. When Brodski meets Tahani Salah, a hearing Palestinian slam poet, they collaborate on poetry performance.G

12:00 pm

Independent Lens"The Revolutionary Optimists"
Children in the slums of Calcutta are starting a revolution. Called to action by visionary former attorney Amlan Ganguly, the 'Daredevils' have already made radical health and sanitation improvements in one of the city's poorest slums -- awakening a neglected populace to the real possibility of change. D

1:00 pm

Outdoor Idaho"Eating Local"
Most of our food travels about 1,500 miles before it ever reaches our kitchen tables. But there are a growing number of food producers and consumers who prefer to eat locally grown food; they say it's healthier and tastier. Today, more than 50 farmers markets operate throughout the state, allowing farmers and consumers to meet and learn from each other. It's a trend that harkens back to a simpler time, when communities supported local farmers and people knew where their food came from. Outdoor Idaho explores the growing fascination with eating local.G

NOVA"Extreme Cave Diving"
Cave diver and environmental anthropologist Kenny Broad heads an interdisciplinary team of climatologists, paleontologists and anthropologists into underwater caves, or blue holes, formed during the last ice age. Broad is investigating the hidden history of Earth's climate as revealed by finds in this "alternate universe."G

5:00 pm

Cave People of the Himalaya
Everest climber Pete Athans belays archaeologist Mark Aldenerfer down an 800-foot-cliff to a cave 700 feet down from the top. The two of them are on a mission in the world's highest mountains to find ancient mummies and uncover secrets hidden thousands of years in these cliff-top graves.G

6:00 pm

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

Nightly Business Report
Tonight on Nightly Business Report - stocks, bonds and commodities suffer huge losses after yesterday's Fed statement. What do investors do now? One bright spot - housing. Sales spike and prices rise, but one set of buyers is on the outside looking in. D

Cave People of the Himalaya
Everest climber Pete Athans belays archaeologist Mark Aldenerfer down an 800-foot-cliff to a cave 700 feet down from the top. The two of them are on a mission in the world's highest mountains to find ancient mummies and uncover secrets hidden thousands of years in these cliff-top graves.G

11:00 pm

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D